I was looking for an ice cream substitute to serve my Type 2 diabetic husband, while still being delicious and and satisfying. Great for the lactose-intolerant, vegan, vegetarian, flexitarian, and those who keep kosher.
Make the blueberry syrup at least one hour before preparing the base.
In small saucepan over medium heat, combine the blueberries and 1/4 cup agave nectar or sugar.
Remove from heat, transfer contents to a heat-proof container, and refrigerate. You should have about 2/3 cup of blueberry syrup.
When the syrup is completely cooled (it doesn't have to be cold - just room temperature is fine), make the "ice cream" base.
In a medium bowl, whisk together the soy milk, silken tofu, remaining 1/4 cup agave nectar or sugar, vanilla, and salt.
Transfer this mixture to the bowl of your ice cream maker and freeze according to manufacturer's instructions.
Cover and freeze - minimum an hour or two.